The Washington Post

Mosca’s Chicken a la Grande With Sauteed Green Beans

Mosca’s Chicken a la Grande With Sauteed Green Beans 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes May 19, 2020

This recipe is a beloved favorite from Mary Jo Mosca of Mosca’s Restaurant on U.S. 90 in a little town outside of New Orleans. The chicken dish is served family-style at the Italian restaurant, where the scent of garlic hits the nose as soon as one’s foot hits the doorstep. Recipes editor Ann Maloney, who has eaten the dish there for years, likes to serve the one-skillet chicken with crisp-tender green beans. It’s for garlic lovers only.

Any mix of chicken pieces works for this recipe. You can buy a 3-pound chicken and cut it up, but if the chicken breasts are large, cut them in half to ensure even cooking.

Make this a one-pan supper by cooking the chicken, then transfer the chicken and its juices to a rimmed platter and make the green beans in the same skillet.

You can substitute lemon juice for the apple cider vinegar, and other herbs, such as thyme, would work in place of the oregano or rosemary.

Storage Notes: Store in an airtight container in the refrigerator for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the chicken
  • 1/2 cup white wine, such as chardonnay or fume blanc
  • 3 pounds chicken pieces (about 8 pieces), dark and light meat
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 6 to 10 cloves garlic, peeled and pounded to near paste or grated
  • 1 tablespoon dried rosemary, or 3 tablespoons fresh rosemary
  • 1 tablespoon dried oregano, or 3 tablespoons fresh oregano
  • For the beans
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 pound green beans, defrosted if frozen
  • 1/4 cup water or vegetable broth
  • 2 cloves garlic, finely grated or minced
  • 1 tablespoon apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper

Directions

Make the chicken: In a large bowl, add the wine and then the chicken, turning to moisten each piece. Transfer the chicken pieces to a plate, reserving the wine, and generously season the chicken all over with the salt and pepper.

In a large skillet over medium-high heat, add the oil. Add the chicken pieces and fry, turning the pieces as needed, until generously browned, about 25 minutes. If chicken is getting too brown, lower the heat to medium.

Once the chicken is brown, remove skillet from heat and add the garlic, rosemary and oregano and reserved wine to the skillet, and stir to evenly coat the chicken pieces.

Return to low heat, cover and cook until the liquid is reduced by half and the chicken is tender, about 15 minutes.

Make the green beans: While chicken is browning, in another large skillet over medium-high heat, heat 2 teaspoons of the oil until shimmering. Add the green beans and cook, stirring often, until browned in spots, about 5 minutes.

Add the water or broth, cover, reduce heat to medium-low and cook, stirring occasionally, until crisp-tender about 3 minutes. Push the beans to the side of the skillet. Add the remaining 1 teaspoon oil and the garlic and cook, until fragrant, about 30 seconds. Stir the garlic into the beans. Remove from the heat and stir in the vinegar. Season to taste with salt and pepper and toss to combine.

If not serving green beans right away, transfer them from the hot skillet to a platter to stop the cooking. Cover lightly and keep warm until serving.

Transfer the chicken, with its pan juices, to a platter and serve warm.

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Recipe Source

Adapted from "New Orleans Classic Celebrations" by Kit Wohl. 

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 729


% Daily Values*

Total Fat: 43g 66%

Saturated Fat: 7g 35%

Cholesterol: 250mg 83%

Sodium: 1510mg 63%

Total Carbohydrates: 13g 4%

Dietary Fiber: 4g 16%

Sugar: 4g

Protein: 72g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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